- Serves 2
- Prep time: 20 minutes
- Cook time: 45 minutes
'Honey' and Mustard Sauce
- 2 tbsp neutral oil such as vegetable, canola or avocado
- 6 tbsp agave or maple syrup
- 1/4 cup yellow or Dijon mustard
- Pinch of salt, to taste
- Dash of pepper
- 450g extra firm tofu, sliced into 1-inch thick strips
- 1-2 tbsp olive oil or neutral oil for baking
- 1/2 cup all-purpose flour
- 1 1/2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika powder, optional
- 3/4 cup room temp. water + additional 1 tbsp, if needed
- 1-1 1/2 cup panko or japanese breadcrumbs, plus more if needed
- Preheat your oven to 175C.
- In a small bowl, mix together all the ingredients for the ‘honey’ mustard sauce until well-combined. Set aside.
- Drain the tofu and wrap with a towel. Place on a flat surface and press for 10 mins. You can place a heavy flat surface such as a chopping board or a few plates on top to help the water seep out. Afterwards, slice the tofu into 1” thick strips.
- Prepare the batter by mixing all the ingredients until smooth and thick. If your batter is too thick, add more water and mix until well combined.
- Place the breadcrumbs in a large bowl.
- Prepare your set-up in this order: tofu, batter then breadcrumbs.
- Place each tofu into the batter mixture, coat well, then cover in breadcrumbs.
- Brush or spray some neutral oil onto a lined baking tray. Place each coated tofu on the tray and brush the top of the tofu with more oil.
- Bake for 30-35 minutes or until crispy and lightly brown, flipping halfway through.
- Remove the tofu from the oven and coat with the sauce.
- Place the coated tofu back in the oven and bake for a further 5-8 minutes until the sauce has been absorbed.
These are best enjoyed while hot!